This fabulous creamy chicken recipe is loaded with tomato flavour and has a pop of baby spinach for freshness. The sun dried tomatoes and coconut cream give depth of flavour to this dish. And it’s all made in one skillet for easy clean up.
PREP TIME 15 MIN. COOK TIME. 25 MIN.
INGRIDIENTS FOR 4
- 750 g chicken breasts or wings
- a small onion, diced
- 2,5 cm piece of ginger, minced
- 2 garlic cloves, minced
- 200 g sun dried tomatoes, diced
- 2 Tbls green curry paste
- 1/2 glass white wine
- 3-4 Tbls lemon juice
- 400 g can of coconut cream
- 100 g heavy cream (optional)
- 150 g baby spinach
- extra virgin olive oil
- salt and pepper
- dried oregano
- Rub the breasts or wings with salt, pepper and oregano.
- Heat a large skillet to medium high heat. Add olive oil to pan along with the chicken. Cook 6-9 minutes (wings take longer).
- Remove chicken from the pan. Add the onion and sauté for a few minutes until translucent, then add garlic and ginger and sauté for 30 seconds.
- Add the wine and then the sun dried tomatoes, green curry paste, lemon juice and coconut and heavy cream. Bring to a boil.
- Add chicken to the cream sauce and cook for additional 10-15 min. Add the baby spinach and cook for another two minutes. Check the seasoning.
- Enjoy with basmati rice or couscous.
BUON APPETITO!